Make the meatballs- In a medium bowl, mix together the beef with the eggs, oat powder, 1/2 onion, minced, queso freso, parsley, 1/2 tsp salt and dash of pepper. Use your hands to mix everything.

Make broth- In a blender, puree the tomato and the rest of the minced half onion. Add this to the soup pot and cook on medium heat for 5 minutes, stirring.

Add in oregano, cumin and cayenne and stir. Add in broth and water. Bring water to boil.

Form meatballs- Form the meat into small 1 inch balls and add each into the boiling broth. Add in vegetables and rice. Let boil for about 10 minutes and then lower to a simmer for about 40 minutes. Taste to see how much salt it needs. I used about 1 tsp since my stock was home made and not salted ut you might need more. Garnish with parsley and serve!